Apple-Poppy Cake

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Apple-Poppy Cake
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h.
Ready in

Ingredients

for
1
For the cake
6 eggs (separated)
1 egg
125 grams sugar
1 pinch salt
½ lemon
2 tsps Vanilla sugar
125 grams ground Hazelnuts
50 grams Pastry flour
For the quark topping
3 sheets gelatin
2 egg yolks
50 grams sugar
3 tsps Vanilla sugar
300 grams Quark
½ Orange
125 milliliters Whipped cream
For the poppy topping
3 sheets gelatin
3 egg yolks
100 grams sugar
1 pinch salt
¼ Vanilla bean
50 grams Poppy seeds (or poppy-back)
1 Tbsp honey
250 milliliters Whipped cream
For the apple topping
apple sauce
For the compote
400 grams Rhubarb
250 grams Strawberries
½ lemon
200 milliliters water
80 grams sugar
How healthy are the main ingredients?
RhubarbWhipped creamStrawberrysugarWhipped creamsugar

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.

2.

For the cake: Mix 1 whole egg, yolks, sugar, salt, lemon zest and vanilla sugar until pale yellow. Beat egg whites until white and foamy. Stir flour and hazelnuts into yolk mixture. Fold in egg whites. Spread batter 1-1.5 cm (approximately 1/3-2/3 inch) thick on the prepared baking sheet and bake for 7-10 minutes. Remove, let cool and release from pan. 

3.

For the quark topping: Soak gelatin in water. Whisk yolks with sugar and vanilla sugar until creamy. Stir in quark and orange zest. squeeze out gelatin and dissolve in yolk mixture, chill. Whip cream and fold into yolk mixture, once cool. 

4.

For the poppy topping: Soak gelatin in water. Whip egg yolks with sugar and salt. Mark vanilla bean in a warm water bath. Squeeze gelatin and dissolve in yolk mixture. Chill yolk mixture, then stir in poppy and honey. Whip cream and fold into yolk mixture, once cool. 

5.

Fill quark topping in a piping bag with a large tip. Pipe onto cake in stripes, leaving room for stripes of poppy filling and applesauce. Repeat process with poppy topping. 

6.

Pipe applesauce in stripes on cake. 

7.

Cover and freeze cake for 1-2 hours.

8.

For the compote: Rinse and slice rhubarb, place in a pot. Add lemon peel, pour in water and simmer for 10 minutes. 

9.

Meanwhile, rinse, core and quarter strawberries. Place chopped strawberries in hot rhubarb mixture, let soak and remove lemon peel. Sweeten with sugar and let cool completely. 

10.

Remove cake from freezer, thaw briefly and slice. Serve with compote.

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